Tuna Poke Bowl

Step 1

Pat the ahi tuna dry with paper towels, pressing gently to remove surface moisture, which helps the soy sauce cling better.

Step 2

Cut the tuna into 3/4-inch cubes by placing the block skin-side down on a cutting board and slicing lengthwise into 3/4-inch-thick strips, then cutting across those strips into cubes.

Step 3

Peel the ginger with a spoon (it removes skin easier than a knife) and mince it until pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Slice the cucumber lengthwise into thin rounds, about 1/8 inch thick, by laying it on a cutting board and drawing a knife along its length in parallel lines.

Step 5

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon minced ginger in a small bowl until the ginger is evenly distributed throughout.

Step 6

Place the tuna cubes in a medium bowl and pour the soy-ginger sauce over them, then stir gently with a wooden spoon until all pieces are coated, about 15 seconds.

Step 7

Let the tuna sit at room temperature for 2 minutes so the flavors soak in, then taste and adjust salt if needed.

Step 8

Divide the cooled rice between two bowls, mounding it into the center of each bowl to form a base.

Step 9

Spoon half the marinated tuna and its sauce on top of the rice in each bowl.

Step 10

Arrange the cucumber slices on one side of the tuna, overlapping them slightly like roof shingles.

Step 11

Slice an avocado in half lengthwise around the pit, twist to separate, and scoop each half into thin slices, then place them on the other side of the bowl.

Step 12

Sprinkle 1 teaspoon sesame seeds and 1 teaspoon sliced scallions over the top of each bowl, then serve immediately.